Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pepper Seared Beef Tenderloin with Horseradish Cream Sauce
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- #9109
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 beef tenderloin fillets (6 ounce size)
3/4 teaspoon salt, divided
1 tablespoon cracked black pepper
1/2 cup butter or margarine, divided
2 teaspoons flour
1/4 teaspoon ground black pepper
2/3 cup whipping cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
directions
Sprinkle fillets evenly with 1/2 ts. salt. Press cracked pepper into all sides of fillets.
Melt half the butter in a large heavy skillet over medium high heat. Add beef tenderloin fillets and cook for 3 to 4 minutes on each side or to desired degree of doneness.
Melt remaining butter in a pan over medium heat. Whisk in flour, remaining 1/4 ts. salt, and ground pepper until blended. Cook, whisking constantly, for 1 minute.
Add cream and cook, whisking constantly, for 1 minute or until thickened and bubbly. Stir in horseradish and mustard.
Drizzle over fillets.
added by
marlenefillmore
nutrition data
Nutritional data has not been calculated yet.
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